Using your Freestanding Cooker
Cooked well on the inside but sticky on the outside
Use less liquid, lower the temperature, and increase the cooking time.
The Pastry sticks to the pan
Grease the pan well and sprinkle it with a dusting of flour or use greaseproof
paper.
Use a lower temperature setting. It is not necessary to remove the food from all
the racks at the same time.
Cooking Fish and Meat
When cooking white meat ,fowl and fish, use temperature setting from 180°C to
200°C.
For red meat that should be well done on the outside while tender and juicy in the
inside, it is a good idea to start with a high temperature setting (200°C- 220°C)
for a short tim eth,en turn the oven down afterwards.
In general, the larger the roast, the lower the temperature setting. Place the meat
on the center of the grid and place the dripping pan beneath it to catch the fat.
Make sure that the grid is inserted so that it is in the center of the oven. If you
would like to increase the amount of heat from below, use the low rack heights.
For savory roasts (especially duck and wild game), dress the meat with lard or
bacon on the top.
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